Whether you've got broccolini, regular broccoli that's sprouted in your garden, you'll love this Summer roasted tenderstem broccoli recipe.
Baked with herby, zesty garlic oil and topped with parmesan, it's an impressive but easy side dish made in minutes!
Broccoli is one of our favourite vegetables because it's low carb while also offering so many health benefits, such as sulforaphane for rebuilding cartilage.
It's also a tasty vegetable, so with that in mind, I decided to grow standard broccoli in my hinged hoop houses and many other brassicas in our kitchen garden. We are joyfully inundated!
But with garden chores aplenty, we've needed recipes that take a couple of minutes to prep like this baby broccoli floret using fresh garlic. It's a great side dish if you love quick flavour on the dinner table.
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✔️ Why You'll Love This Recipe
Here are just a handful of reasons why we think you'll think this is the perfect side dish!
- These hybrid of broccoli offer minimal prep as they are young and tender. Just wash and do minimal trimming, trying to reduce any unnecessary waste
- It's a healthy side dish packed with vitamins A, C, and K, as well as fibre and antioxidants, so a great option for anyone health-conscious
- It's a simple dish that's full of flavour, yet easy to customise and make vegan or vegetarian if you wish
- A large pan of this broccoli's thinner stems offers effortless elegance, which is perfect for a special occasion or entertaining
- We love the light crunch in the stalks - it's not pleasant when it's too soft or soggy, so needs very little time baked on high heat
- They can be sauteed in a large frying pan, or baked in an air fryer too - the choice is yours!
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities, preparation instructions and nutritional information at the bottom of this page.
Long stem broccoli (broccolini) - is a hybrid of Chinese kale and broccoli. However, any long broccoli will work, even Calabrese side shoots that bolted in warmer climates on a veg plot. Note: you may want to steam normal broccoli for 5 minutes first
Olive oil - this is to coat the broccoli stems to help brown them while roasting while also prevents sticking to the large baking tray. Alternatively, you could use melted butter, although less Mediterranean
Garlic cloves - I use 2 because we love garlic, or you can use 1 instead, or try swapping for 1 teaspoon of garlic powder
Lemon juice and zest - this really adds a bold flavour to this simple side dish flavour, which works perfectly with the Italian herbs
Chilli flakes (red pepper flakes) - to add a bit of heat, or you could use fresh chilli slices, coarse red pepper powder or hot/smoked paprika
Dried mixed herbs - or use Italian seasoning, oregano, basil or your favourite herbs
Salt and pepper - I use sea salt and freshly ground black pepper. Or use kosher salt
Parmesan - this is freshly grated for the best rich cheesy flavour
📋 Detailed Instructions
1. First, pre heat the oven to 180c, 160c fan or 360F.
Now in a small bowl, mix the olive oil, lemon zest, minced garlic, chilli flakes, dried mixed herbs and salt and pepper.
2. Wash the tender stem broccoli.
Place broccolini on a baking sheet in a single layer, avoiding overcrowding.
3. Now drizzle over the herby oil mix, then use a pastry brush to coat any areas you missed.
Then bake in your preheated oven for 15 minutes until the edges are crispy and golden brown.
4. Remove from the oven and immediately squeeze the lemon juice on top.
Then sprinkle the Parmesan cheese on top to melt.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make to this easy midweek supper:
- Tenderstem broccoli - use small broccoli florets or asparagus. However, you may want to steam them for 5 minutes first to soften any thick stems
- Olive Oil - Substitute for extra virgin olive oil, avocado oil, cold press oil, or melted butter for the olive oil
- Garlic - swap for finely diced shallots, or red onions for a milder flavour
- Chilli - swap for 1 teaspoon of Sriracha or Tobasco
- Parmesan - opt for vegan cheese, or nutritional yeast if desired. Alternatively, you could crumble blue cheese or feta on top
- Salt - swap for a dash of soy sauce if preferred
⚖️ Variations
We love the simplicity of this recipe, but here are a few ways you can enhance and truly personalise this easy vegetable side dish:
- Nutty crunch - toasted nuts add a delightful crunch, like toasted cashew nuts, almonds or sesame seeds
- Asian style - add grated ginger, soy sauce and lime zest to the oil dressing for a tangy flavour. You may also prefer melted coconut oil instead of olive oil and drizzle sesame oil after cooking
- Oriental - brush gochujang over the top for heat and a sweet smoky taste, teriyaki, hoisin or oyster sauce for a sweet
- Crispy - top with some quick pangrattato (crispy Italian bread crumbs)
🔪 Equipment
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❄️ Storage
Storing - we prefer eating this recipe fresh, but your leftover vegetables can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove.
💡Pro Tips
Here are some insider tips to elevate your roasted tender-stem broccoli game from good to great:
- Don't overcrowd the pan otherwise the bottom layer of your Chinese broccoli may steam and lose their vibrant green colours
- When washing your broccoli, don't feel the need to pat them dry. A little water will prevent the stalks from drying out and you'll still be left with crispy edges
- Season well because it's the added fresh flavour that really turns this into a high quality side
- For even roasting, feel free to turn halfway using kitchen tongs
🍽️ Serving Suggestions
Looking for a super delicious way to eat this easy side? Why not pick one of these:
Dipping - this crispy texture makes it perfect for dipping. This could be in baked camembert, or creamy avocado and coriander dressing, creamy lemon tahini sauce, a simple vinaigrette, or spicy sriracha mayo
Quiche - enjoy with homemade quiche or frittata
Stir fries - the flavours team up beautifully with shrimp mei fun Cantonese noodles, crispy shredded beef, crispy Mongolian tofu, Chinese salt and pepper chicken, etc
Roast meat - any cooked meat, such as chicken, pork, or even braised steak and onions works well and even BBQ feasts
Family dinner favourites - it's the perfect side with a comforting main course like cheesy cottage pie, homemade lasagne, beef hotpot, mince and tatties and much more!
Soups - place on top of homemade soups for much-welcomed crispy texture and herby, cheesy flavour
❓ FAQ
Tenderstem are more slender and elegant with delicate florets whereas Calabrese broccoli is bulkier. However, they can all be used with this recipe, but the cooking time may vary.
Yes, you can eat the thicker stalks as they re more tender and slim. No more wrestling with tough stems - just pure, delicious goodness in every bite.
While tenderstem broccoli might not be everywhere, don't fret! You can substitute broccoli florets, purple sprouting broccoli or even asparagus.
➕ More Side Dishes
Looking for another simple recipe or new ways to enjoy your food? Why not try these:
🍽️Pairing
Here are some of our favourite dishes that pair well with this delicious dish:
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📖 Recipe
Easy Roasted Tenderstem Broccoli with Garlic & Lemon
Ingredients
- 320 g Tenderstem Broccoli
- 2 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1 Lemon juice and zest
- Pinch Salt and pepper
- ½ tablespoon Dried mixed herbs or Italian seasoning
- Pinch Chilli flakes
- 30 g Parmesan
Instructions
- First, pre heat the oven to 180c, 160c fan or 360F.Now in a small bowl, mix the olive oil, lemon zest, minced garlic, chilli flakes, dried mixed herbs and salt and pepper.
- Wash the tender stem broccoli.Place broccolini on a baking sheet in a single layer, avoiding overcrowding.
- Now drizzle over the herby oil mix, then use a pastry brush to coat any areas you missed.Then bake in your preheated oven for 15 minutes until the edges are crispy and golden brown.
- Remove from the oven and immediately squeeze the lemon juice on top.Then sprinkle the Parmesan cheese on top to melt.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Dave
Yum!